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Place the dates in a bowl and add the boiling water. Stand until the dates have absorbed the water. Mash to a paste. This can be done the day before.
Preheat the oven to 160°C. Lightly dust a baking tray with flour.
Sift the self-raising flour and nutmeg into a large bowl. Add the sugar and stir well. Add the melted butter and whipped cream and enough milk to make a soft but not sticky dough.
Tip the dough onto a clean bench and knead gently, adding more flour if required. Roll out into a 1cm-thick rectangle.
Place the date mixture on one half of the scone mix spreading right to the edges. The date mixture should be sticky but not wet. Fold the other half of the scone mix over so the date mixture is sandwiched between the two layers of scone.
Cut into squares. Place on the baking tray. Brush the tops with milk. Bake in the preheated oven for 20 minutes, or until cooked. When cool, dust with icing sugar.